Efeito inibitorio dos oleos essenciais no crescimento de Staphylococcus aureus E Escherichia coli em queijo ricota / Inhibitory effect of essential oils on Staphylococcus aureus and Escherichia coli growth in ricotta cheese

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

The actual tendency of food science to follow an investigation line oriented to research new preservation techniques instead of traditional ones is justified because the negatives aspects in the consumersâ health and in the nutritional and sensorial properties of the food that the last ones represent. The essential oils are included into de innovative preservation techniques because their antimicrobials and antioxidants properties. The present study evaluated the essential oil action in ricotta cheese. Essential oils from oregano (Origanum vulgare) and black pepper (Piper nigrum L) were evaluated for their inhibitory capacity on Staphylococcus aureus and Escherichia coli growth, in vitro, using the agar well technique and in ricotta at 7ÂC over a 21ـday period. The essential oil concentration that was inhibitory in the in vitro test was used in the ricotta cheese. Oregano essential oil at 1% reduced in 3,36 and 1,88 logarithmic units the S. aureus and E. coli population, respectively. The black pepper essential oil has a discrete performance. The 5% concentration of this oil reduced in 1,39 and 1,17 logarithmic units the initial counts of S. aureus and E. coli, respectively. It was not observed interaction between S. aureus and E. coli when evaluated the synergistic effect of inhibition. The present work permit corroborated that essential oils can became in practice an alternative to obtain natural and safe food products. However it has to be consider that essential oils use is limited to their spectrum and inhibition grade like observed in this study.

ASSUNTO(S)

Ãleo essencial essential oils escherichia ricota staphylococcus microbiologia agricola escherichia ricotta cheese staphylococcus

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